oh this vegan life!

When I first went vegan, breakfast was one of the meals that I found myself bored with. Enter chickpea flour, not only was it high enough in protein to replace eggs, but it was delicious! I learned to make socca/chickpea flour pancake, and it transformed my vegan breakfasts. I began mixing in different veggies, spices, chiles and experimenting with varied combinations. To my surprise my favorite one was made with shredded cabbage. I like topping my socca with avocado and whatever leafy green I have on hand. Chickpea flour, besan, garbanzo flour whatever name you choose to call this wonderful ingredient it belongs on your vegan pantry shelf. Now let’s make some socca!

Ingredients

1 cup chickpea flour

1 1/3 cups water

2 tbsp olive oil

3 chopped scallions

1 tbsp chopped fresh cilantro leaves

1 small serrano pepper chopped and deseeded if desired

1/2 tsp smoked paprika

1 tsp onion powder

1 tsp garlic powder

1/4 tsp turmeric

1 tsp salt

1/4 tsp pepper

1 cup shredded napa cabbage or green cabbage

Preparation

Step 1 – add dry spices, salt / pepper to flour and mix well; add water a little at a time and use a whisk to combine until you have a smooth thin batter, stir in 2 tbsp olive oil and set aside.

Step 3 – I use a large 9 1/2 inch skillet to make one large pizza like socca. But you can use a smaller size pan, if you do not want to work on your flipping technique today. Add 1 tbsp olive oil to pan, pour in batter and evenly spread the veggies with a spatula. Cook for 12-15 minutes until bottom is golden brown and crisp. Drizzle top with 1 tbsp olive oil and FLIP! Cook another 12-15 minutes. I like to cook mine an additional 5 minutes per side, which means I flip this baby 2 more times.

Serve plain or top it with hummus, pesto, avocado or my green adobo. You can stuff it with more veggies or tofu scramble and fold it over like an omellette. Your imagination is the limit with this blank canvas. Enjoy!